ORIGIN
In the 1950s, Joan Tapias Riera travelled to the Atlantic coast of Galicia in search of the finest canned fish and seafood.
Since then, Espinaler has carefully selected the finest canned fish and seafood from the Galician estuaries to offer our customers gourmet products of the highest quality.
Get to know the story!
HISTORY
The history of canned seafood and fish in Spain began in 1840. In coastal Galicia, the tradition of salting or smoking sardines and other fish already existed, so the first canning factory was established in less than a year.
Nicolas Appert, in the 18th century, discovered that food could be preserved for years simply by subjecting it to a heat process.
WHY GALICIA?
Due to the unique geographical conditions of Galicia, our seafood is unique thanks to the characteristics of Galicia’s natural waters.
What makes the fish and seafood of Atlantic waters unique?
A habitat full of nutrients brought by upwelling and trapped within the estuaries themselves; the oxygen in its waters, as well as its low temperature. Saturated rainfall, low tides, and mild temperatures allow our seafood to thrive with exclusive quality and flavour.
FISHERMEN’S
ASSOCIATIONS
Sustainability is a fundamental pillar in Espinaler.
Many countries do not have fishing regulations, so many species in specific fishing areas have been completely eradicated. However, in Galicia, sustainable fishing methods are only practiced thanks to the Fishermen’s Associations, which perform administrative functions to comply with marine exploitation and protection regulations, as well as the sustainability of small-scale fishing for Galician fish and seafood.
The fishermen’s associations, in collaboration with companies like Espinaler, ensure the sustainability of Galician marine resources by establishing a management framework. This system ensures that regulations are consistent with specific marine species and their size, as well as fishing methods and quantities.
INTERNATIONAL RECOGNITION
Fishing in Galicia is a well-established and recognized phenomenon in the fishing and gastronomic industries.
The Galician fish and seafood industry is vast and considered one of the best in quality due to its unique geographical conditions. It is internationally recognized that Galician fishing is closely linked to its cultural identity and economy. Read more
Therefore, it is a priority for all entities involved to ensure that fish and marine invertebrate populations are harvested responsibly and sustainably.
To prevent overexploitation of fishery resources, the associations have worked in close coordination with the government, scientists, fishermen, and other private sector stakeholders to design management systems that are now internationally recognized for their efficiency and effectiveness, focusing their efforts on the reasonable and sustainable exploitation of resources and respect for the environment.
